Soft and buttery Raspberry and White Chocolate Chip Cookies are bursting with tangy raspberries, creamy white chocolate, and a hint of lemon zest.
You know how certain flavors just scream “comfort”? For me, that’s raspberries and white chocolate. I first stumbled onto this combo during one of those lazy weekends when I was rummaging through my pantry, desperately craving something sweet. I had a bag of frozen raspberries that were borderline freezer-burned and a bar of white chocolate I’d forgotten about. What did I have to lose, right?
The first batch was chaotic. I overmixed the dough, the raspberries turned everything pink, and I was sure it’d be a disaster. But when those cookies came out of the oven, the smell was pure magic—sweet, tangy, buttery goodness. I took a bite (okay, maybe three) and realized I was onto something.
Since then, these cookies have become my little “flex” for bake sales, family gatherings, and honestly, just whenever I need a pick-me-up. They’re a little fancy, a lot delicious, and surprisingly easy to make.
Why You’ll Love This Raspberry and White Chocolate chips Cookie Recipe?
Let’s be real: these cookies aren’t just pretty—they’re ridiculously good. Here’s why they’ll win you over:
- Perfect balance: The tart raspberries and sweet white chocolate are like the PB&J of the cookie world—meant to be together.
- Soft and chewy: The texture is chef’s kiss with crispy edges and a melt-in-your-mouth center.
- Eye-catching: The red streaks from the raspberries make them look like they came straight out of a bakery.
- Simple ingredients: You probably already have most of these in your kitchen.
- Crowd-pleaser: Whether it’s a family dinner or a fancy brunch, these cookies steal the show.
Ingredient Notes:
Every ingredient here has a role to play—let’s talk about the highlights:
- Frozen Raspberries: These bring bursts of tartness and beautiful streaks of color. Slightly defrost them so they don’t make the dough too wet.
- White Chocolate: Chopping a good-quality white chocolate bar gives you rich, creamy pockets in every bite. White chocolate chips work too, but trust me—chopping your own is worth it.
- Lemon Zest: Just a little adds a fresh, citrusy zing that ties everything together.
- Butter: Softened, unsalted butter is the secret to that perfectly tender cookie texture.
- Sugars: A mix of caster sugar and light brown sugar creates that ideal balance of sweetness and chewiness.
Pro Tip: If you’re feeling adventurous, swap half the white chocolate for chopped macadamia nuts for an extra layer of crunch!
How To Make Raspberry and White Chocolate chips Cookie?
These cookies are as easy as pie (actually, easier). Here’s how to whip them up:
Step 1: Prep your ingredients.
Take the frozen raspberries out and let them defrost just a bit—about 10-15 minutes. Meanwhile, preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Step 2: Cream the butter and sugars.
In a large bowl, beat the softened butter, caster sugar, and brown sugar together until the mixture is light and fluffy. This step sets the stage for those soft, tender cookies.
Step 3: Add the wet ingredients.
Mix in the lemon zest and the egg. Don’t skip the zest—it adds a subtle brightness that makes all the difference.
Step 4: Combine the dry ingredients.
In a separate bowl, sift together the flour, baking soda, and salt. Gradually add this to the wet ingredients, stirring gently. Stop as soon as everything comes together—you don’t want to overmix.
Step 5: Fold in the chocolate and raspberries.
First, gently fold in the chopped white chocolate. Then, add the slightly defrosted raspberries. Let them break a little as you mix, creating those gorgeous red streaks.
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Step 6: Shape and bake.
Scoop out golf ball-sized portions of dough and place them on your prepared baking sheets. Leave enough space between each cookie because they’ll spread. Lightly press down on each ball to flatten it slightly. Bake for 15-17 minutes, or until the edges are golden and the centers are just set.
Step 7: Cool and serve.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack. If you can resist eating them straight off the tray, you’re stronger than me!
Storage Options:
Here’s how to keep these beauties fresh:
- Room temperature: Store them in an airtight container for up to 3 days. Adding a slice of bread helps keep them soft.
- Refrigerator: Keep them in the fridge for up to a week. Just let them warm up to room temp before serving.
- Freezer: You can freeze the baked cookies for up to 3 months. Thaw at room temperature or pop them in a low oven for a few minutes to bring them back to life.
Variations and Substitutions:
Want to mix things up? Here are a few ideas:
- Fresh Raspberries: If you’ve got fresh berries, go for it! They’ll add a slightly firmer texture.
- Different Chocolate: Swap white chocolate for dark or milk chocolate if you’re feeling adventurous.
- Add Nuts: Chopped almonds, pistachios, or even pecans would add a nice crunch.
- Gluten-Free: Substitute the flour with a gluten-free blend. These cookies are just as good gluten-free—I promise.
What to Serve with Raspberry and White Chocolate chips Cookie?
These cookies are pretty perfect on their own, but here are some pairings to take things up a notch:
- Hot Tea: A fruity herbal tea or classic Earl Grey is the perfect match.
- Coffee: A latte or cappuccino balances the sweetness beautifully.
- Vanilla Ice Cream: Warm cookies and cold ice cream? Enough said.
Frequently Asked Questions:
Can I use fresh raspberries instead of frozen?
Absolutely! Just be gentle when folding them into the dough so they don’t break apart too much.
My dough feels too wet—what should I do?
If the raspberries release a lot of juice, add a tablespoon of flour to balance things out.
Can I make the dough ahead of time?
Yep! Store the dough in the fridge for up to 24 hours. Let it sit at room temperature for a few minutes before scooping.
So, are you ready to try these Raspberry and White Chocolate Chip Cookies? Let me know how they turn out—I’d love to hear your thoughts, your tweaks, or even your cookie-eating stories!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Raspberry and White Chocolate chips Cookie
Ingredients
- 1 cup + 1 tablespoon frozen raspberries slightly defrosted
- 2/3 cup unsalted butter softened
- 1/3 cup caster sugar superfine sugar
- 1/3 cup light brown sugar packed
- Zest of one lemon
- 1 large egg
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup white chocolate finely chopped
Instructions
Preparation of Ingredients:
- Place the frozen raspberries on a plate and allow them to defrost slightly for 10-15 minutes. Preheat the oven to 375°F (190°C) or 340°F (170°C) for fan-assisted ovens. Line two large baking sheets with parchment paper.
Creaming the Butter and Sugars:
- In a large mixing bowl, combine the softened unsalted butter, caster sugar, and light brown sugar. Using an electric mixer, beat the mixture on medium speed until it becomes light and creamy.
Incorporating Lemon Zest and Egg:
- Add the zest of one lemon and the egg to the butter mixture. Continue beating until the ingredients are fully combined, creating a smooth texture.
Combining Dry Ingredients:
- In a separate bowl, sift together the all-purpose flour, baking soda, and sea salt. Gradually add the dry mixture to the wet ingredients, stirring with a wooden spoon or spatula until just combined. Be careful not to overmix, as this can affect the texture of the cookies.
Adding Chocolate and Raspberries:
- Gently fold the finely chopped white chocolate into the dough. Then, carefully incorporate the slightly defrosted raspberries, allowing them to break slightly and marble the dough with streaks of red.
Shaping the Cookies:
- Divide the dough in half. Scoop out portions approximately the size of a golf ball from each half. Arrange the portions on the prepared baking sheets, leaving ample space between each for spreading. Lightly press down on each dough ball to slightly flatten.
Baking:
- Place the baking sheets in the preheated oven and bake for 15-17 minutes, or until the edges are golden brown while the centers remain slightly soft.
Cooling:
- Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes. Transfer the cookies to a wire rack to cool completely before serving. Repeat the process with any remaining dough.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
